November 13, 2013

Pepper pork fry

This is a great appetizer or side dish if you are making fried rice, or a light pilaf. It also compliments dry rotis and naan/flat bread. 

If you have leftover pork, you can throw them into a a salad, and it makes a perfect match with oranges and lettuce.

 It is just the right food when the evening is foggy and you crave a kick of spices to liven your palate. 

What you need: Serves 6 as appetizer or 4 as a side dish
2 lb boneless pork tenderloin cut into 2 inch chunks
2 tsp ginger garlic paste
1/2 cup onions, chopped
1 tsp black pepper powder
1/2 tsp turmeric powder
1 tsp jeera/cumin seeds
A sprig of curry leaves
2 Tbsp oil
Salt to taste


Heat oil in a fry pan and when the oil is very hot, add the curry leaves and cumin seeds. After the splattering subsides, add the onions. Saute till they turn to a golden brown. Toss in the  pork chunks and roast it for about 5 minutes. 




Add the ginger garlic paste and mix it well into the pork. Add salt to taste. Cook covered or pressure cook on low heat for 15 to 20 minutes or until the pork is tender.

Add the pepper powder and turmeric to the cooked pork. Roast the mixture on an open flame on low heat, until the pork is dry and the water content, if any has evaporated. Serve hot. Enjoy!